Keto Vegetable Soup Recipe – an easy low carb creamy soup with ketogenic diet friendly vegetables and ingredients.
Keto Vegetable Soup Recipe
This easy keto vegetable soup recipe is as a result of a fridge overflowing with green vegetables that needed to be used ASAP.
So, I popped them all together into a soup for a hearty, nutritious meal. You could really use any low carb vegetables that you like in your soup. Here are some ideas:
- Broccoli
- Cauliflower
- Brussels Sprouts
- Mushrooms
- Garlic
- Onion
- Leek
You can easily elevate the fat content by stirring through some cream, sour cream or even cream cheese. Another option is topping the soup with cheese such as regular grated cheese, feta, goats cheese or blue cheese.
Keto Vegetable Soup Recipe
- 1 Leek
- 500g/1.1lbs Zucchini
- 1 Head of Broccoli
- 500g/1.1lbs Brussels Sprouts
- 4 Cups Vegetable Stock
- Salt & Pepper, to taste
- Butter or Coconut Oil, for cooking
- Prepare your vegetables by cleaning them all and chopping into roughly equal sized pieces.
- Melt butter or coconut oil in a large saucepan and, when melted, add the leek and cook until starting to soften, adding more butter or coconut oil when needed.
- Add the rest of the vegetables, stir to combine and pour over the stock and water to cover.
- Shake over the salt, pepper and any other seasoning to taste.
- Bring up to the boil, reduce to a simmer and cook for 15 to 20 minutes or until done to your liking.
- Enjoy as is or use a stick blender to blend until smooth.
- Stir though your cream and cheese of choice to elevate the healthy fat content.
Keto Vegetable Soup Recipe
Ingredients
- 1 Leek
- 500g/1.1lbs Zucchini
- 1 Head of Broccoli
- 500g/1.1lbs Brussels Sprouts
- 4 Cups Vegetable Stock
- Salt & Pepper, to taste
- Butter or Coconut Oil, for cooking
Instructions
- Prepare your vegetables by cleaning them all and chopping into roughly equal sized pieces.
- Melt butter or coconut oil in a large saucepan and, when melted, add the leek and cook until starting to soften, adding more butter or coconut oil when needed.
- Add the rest of the vegetables, stir to combine and pour over the stock and water to cover.
- Shake over the salt, pepper and any other seasoning to taste.
- Bring up to the boil, reduce to a simmer and cook for 15 to 20 minutes or until done to your liking.
- Enjoy as is or use a stick blender to blend until smooth.
- Stir though your cream and cheese of choice to elevate the healthy fat content.
More Easy Keto Vegetable Recipes
Roasted Brussel Sprouts With Parmesan
More Easy Keto Dinner Ideas
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Disclosure – this post contains affiliate links.
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
Disclosure – this post contains affiliate links.